Mom's Trail Mix Cookies

I made my daily stop yesterday at The Ungourmet, my friend Kim's blog that is filled with fantastic recipes. One of the great thing about Kim's recipes is that she uses fresh ingredients that are available right now in the markets and in our own gardens. She lives close to me and has even visited the farmers market where I am a vendor so I hope to meet her one of these days soon. In the meantime, I'm getting to know her through her blog and have gotten many terrific menu ideas from her. I know you will agree with me, so stop by today, right now, and say hi. She posted a recipe for Trailblazin' muffins, which look completely delicious, and it reminds me of the Trail Mix Cookies my Mom used to make.

If you like your cookies crispy and crunchy this recipe isn't for you. These cookies are soft and chewy the way a chocolate chip cookie should be. According to me anyway. Using a prepared trail mix instead of the chocolate chips, peanuts and raisins in the recipe would work perfectly here but I like to use my Mom's recipe for nostalgic reasons and the fact that they taste so darn good. So, go ahead, mix up a batch. You'll be happy you did.

Mom's Trail Mix Cookies

• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1 cup firmly packed brown sugar
• 1 large egg, lightly beaten
• 1 teaspoon vanilla
• 1 cup whole wheat flour
• 1/2 cup all purpose flour
• 1/2 teaspoon baking soda
• 3/4 cup salted, roasted peanuts, chopped
• 6 ounces chocolate chips
• 1 cup raisins

In a large bowl cream together the butter and the peanut butter, beat in the sugar, a little at a time, and beat the mixture until it is combined well. Beat in the egg and vanilla, stir in flour and baking soda. Add peanuts, chocolate chips and raisins. Drop rounded tablespoons for the batter 2 inches apart onto ungreased baking sheets. Bake in a 375 degree oven for 8-10 minutes, or until lightly browned. Let the cookies cool on the baking sheet for 2-3 minutes, then transfer to a rack and cool completely.

Be sure to drop by Designs by Gollum to check out all the wonderful posts on this week's Foodie Friday.

Thai Chicken Slaw...and the apron winners

It isn't unusual that a long holiday weekend results in leftovers in the fridge, a little of this and that that can be a challenge to combine in interesting and tasty ways. I had a leftover grilled chicken breast and a bag of cabbage cut for slaw so decided to combine the two with an Asian style dressing. My one leftover jalapeno and a handful of cilantro gave the mix a flavorful punch.


For the dressing I combined:

• 2 small shallots, finely chopped
• 1 fresh jalapeno, cored, seeded and finely chopped
• 2 tablespoons honey
• 1/4 cup rice vinegar
• juice of 1 lime
• 3 tablespoons fish sauce
• 3 tablespoons soy sauce
• 1 chicken breast, grilled and shredded
• 1 6-ounce package coleslaw mix
• 6-8 mint leaves, chopped
• 1/4 cup cilantro, lightly chopped
• 1/4 cup peanuts, coarsely chopped

Combine the shallots, jalapeno, honey, rice vinegar, fish sauce, lime juice and soy sauce. In a large bowl pour mixture over the shredded chicken. When ready to serve the salad add the coleslaw mix, mint leaves, cilantro and peanuts. Loss lightly till well combined. I like this salad served well chilled. The flavors are light, flavor packed, and oh so healthy after a weekend of indulging. Hope you like it.

The winners of the Wives with Knives aprons are Donna at My Tasty Treasures and Kathleen at Cuisine Kathleen. The niftiest number generator picked their numbers in my 125th Blog Post. Congratuations, Ladies. I hope you enjoy your prize. Click on over to visit Donna and Kathleen. I know you will enjoy their blogs as much as I do. And thank you so much to everyone who left a comment.

Crabaroni and Cheese

Seafood is a favorite in my home, but for most of the year freshly caught shellfish isn't available. My local market carries our favorite Dungeness crab in small containers and, although it isn't just out of the ocean, it is good and works very well in a dish such as this. The Gruyere cheese doesn't overpower the crab like cheddar would and the Madeira wine is rich and delicious with the pasta and seafood. This is so quick and easy to put together. If you like crab meat and macaroni and cheese as much as we do, you're sure to enjoy it too.


Crabaroni and Cheese

• 1/3 cup butter
• 2 tablespoons minced onion
• 1/3 cup flour
• 3 cups half & half
• 1/4 cup Madeira wine
• Salt and pepper
• 2 tablespoons lemon juice
• 2 cups crab meat
• 1 can water packed artichoke hearts, cut into fourths (optional)
• 1 small jar diced pimento
• 8 ounces cooked macaroni
• 2 cups grated Gruyere or Swiss cheese
• 1/2 cup fresh bread crumbs
• 1/4 cup melted butter

Melt the butter in a medium saucepan. Add onion and saute. Stir in flour, cooking till flour is pale yellow. Add half & half and cook until sauce comes to a boil. Reduce heat and add 1/2 of the cheese and the Madeira and stir till cheese has melted.

In a large bowl sprinkle lemon juice over the crab meat. Add artichoke hearts, cooked macaroni and sauce and gently mix until combined. Put into a shallow casserole and top with bread crumbs and remaining cheese. Drizzle melted butter over the top. Bake in a 350 degree oven for 30-40 minutes or until bubbly.

Crab meat can be expensive and, if your family likes it as much as mine does, this is a nice way to stretch the budget a little bit and have a delicious crab dinner. This recipe easily serves 4-6 people.

My 125th Post ...and a thank you gift

You have the chance to win this apron ~ two chances actually ~ if you take a minute to say hello and leave a comment.

I had looked forward to the celebration of my 100th post for a long time. Ever since I started my blog almost one year ago I was anticipating the day when I would hit this mark. I remember so clearly the hesitation I felt as I sat staring at my computer screen, finger poised in mid-air, taking a deep breath and hitting the "publish" button that sent my first post into cyberspace. I didn't have a clue what I was doing and just hoped that somebody "out there" would find me. I was getting ready to leave for Paris when I posted my 100th so decided to celebrate 125 instead.

This has been an amazing journey that has truly changed my life. I've learned so much, become a better cook, made many friends who are now a precious part of my life, and stretched and prodded my brain in ways I didn't think possible. I thank you so very much for visiting my blog and for leaving comments that I love to read.


So...I am giving away TWO...that's right, two...Wives with Knives aprons to those who leave comments on this post (until July 4). These are great aprons, heavy duty, adjustable neck strap, with three large pockets that hold all kinds of stuff such as cell phones, kleenex, a pen or pencil and other odds and ends that I'm always looking for and have left some place else.

This is my way of shouting out a huge thank you for stopping by to visit.

Market Notes ~ A New Cookbook

I heard rumors that a puff pastry cookbook was coming out this summer and was very happy when I read that Martha Holmberg, author of Puff, would be at the Beaverton Farmers Market on Saturday for a cooking demonstration and a book signing. Martha is the food editor of the FoodDay section of The Oregonian and former publisher and editor of Fine Cooking Magazine. Puff is a compilation of 50 appetizer, entree and dessert recipes made with puff pastry.

I watched most of the cooking demo and then had to hurry back to my booth to take care of business. The weather was perfect and hundreds of happy customers were having a grand time. Martha talked about the different types of puff pastry and showed the audience a few of the delicious and easy ways to make summer desserts and entrees. I'll be in touch with her this week and hope to be able to share a recipe or two with you. I bought a copy and can't wait to try the ham, gruyere and dijon palmiers and the bittersweet chocolate cannoli puffs.

The woman in the photo with Martha is our Market Sheriff, Ginger, (our market manager) who keeps everything running smoothly, no small job for the size of the market and all the events planned on market days.

Ranier cherries are here at last

Heirloom tomatoes at their best

And lots of lucious, juicy raspberries

Support your local farmers markets

Know where the food you eat comes from and meet the dedicated people who grow it

Danish Rhubarb Liqueur

This is my last rhubarb or strawberry post, I promise.

During the holidays I like to give homemade gifts to a few special people in my life. Cookies, little cakes and occasionally a fruit liqueur that I made during the summer are eagerly received by nieghbors, friends and family. A customer/friend of mine at the farmers market gave me this recipe for Danish Rhubarb Liqueur. I made some several weeks ago and it smells and taste fantastic already. She says that it will be at it's flavorful best around Christmas. So I wanted to pass this idea along because rhubarb is readily available now. I've made fruit liqueurs in the past with berries and cherries, but I love the tartness of the rhubarb that is present even with the amount of sugar used. So now is the time to make this if you like to give little homemade presents during the holidays. I found these little bottles at Sur La Table. By the time I can show you the filled bottles the rhubarb season will be over.

Danish Rhubarb Liqueur

• 4 cups sliced fresh rhubard
• 4 cups sugar
• 1 bottle of vodka

Wash and trim rhubarb. Slice into thin slices with a food processor or by hand. Combine rhubarb and sugar and stir well to combine. Pour vodka over the fruit, mix well, cover, and let the mixture age in a cool place for 3-4 weeks. Stir once or twice. The color will change to a rosy red.

Strain the liqueur into a colander over a large bowl. Discard rhubarb. Strain through cheesecloth and pour into bottles. Let age 2-3 months, or longer. My friend thinks about 6 months is best.

Strawberry Cream Tarts

I just can't get enough of our local strawberries. The season will last another ten to twelve days depending on weather and I feel compelled to eat them in one form or another on a daily basis. I think that part of the enjoyment is the knowledge that the season is short, and when it's over, we won't have these treats for another year.

Family came over for dinner yesterday and I needed a quick strawberry dessert. I bought a good supply of little baked and unbaked tart shells on a recent trip into Portland. Helen Bernhard's Bakery (by the Lloyd Center) has been around forever, and they carry special items like these little tarts, so handy to have in the freezer for occasions like this. I have a terrific fruit stand down the street so can buy just picked berries. Making a dessert couldn't have been easier.

I made a basic pastry cream, let it cool, and folded in some whipped cream to lighten it up. I crisped up some of the small baked pie shells in a 300 degree oven for five minutes. When cool I spooned in some cream filling, topped the tarts with sliced strawberries, and then drizzled a little heated strawberry preserves over the top. I add a dollop of whipped cream just before serving, but I wanted you to see how beautiful the tarts are without it.

Everybody loved the dessert. There's something wonderful about the combination of flaky pastry, cream filling and ripe strawberries. I may just have the last one for breakfast.